NUTRITION

SERVINGS

INGREDIENTS

3.5 oz chicken breast

1 medium sweet potato

1 cup broccoli florets

0.5 cup red bell pepper

1 tbsp extra virgin olive oil

0.5 tsp dried rosemary

0.5 tsp dried thyme

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper for easy cleanup.

• 2

  Peel and dice the sweet potato into uniform 1/2-inch cubes, and chop the broccoli and red bell pepper into bite-sized pieces.

• 3

  Place the chicken breast on one side of the baking sheet and arrange the chopped vegetables in a single layer on the remaining space.

• 4

  Drizzle the olive oil over the chicken and vegetables, then sprinkle evenly with dried rosemary, thyme, garlic powder, sea salt, and black pepper.

• 5

  Toss the vegetables with your hands or a spatula to ensure they are well-coated in the oil and herbs, and flip the chicken to season both sides.

• 6

  Roast in the center of the oven for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are fork-tender.

• 7

  Remove from the oven and let the chicken rest for 5 minutes before slicing it against the grain to maintain juiciness.

• 8

  Plate the sliced chicken alongside the roasted vegetable medley and serve immediately while hot.